Ginsbergs Creamy Corn Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Finely diced onion,
1/4 cup: Veg. broth,
3 cup: Fresh or frozen corn kernels, or 2, (15 oz) cans corn, drained
2 tbsp: Diced green chilies, (I use a small can)
2 tbsp: Diced red pimiento,
2 cup: Nonfat milk,
Salt & pepper,
Cayenne pepper, (optional)
1 tbsp: Cilantro, (optional)
Directions:
Heres a delicious soup from "Everyday Cooking with Dr. Dean Ornish"
In a large saucepan, combine onion and veg broth. Bring to a simmer,
covered, over moderated heat and simmer until onion is softened, about 5
minutes.
Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to
combine.
Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil.
Cover, adjust heat to maintain a simmer, and cook until corn is tender,
about 5 minutes. Cool slightly, then puree in blender or food processor
until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture.
Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne
if desired.
Serves 4
Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol:
2.2 mg Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 mg (with
fresh corn & no salt added)
This is also excellent with some diced cooked potatoes added, (or in a
pinch some thawed potatoes OBrien), which makes a nice corn chowder.
Posted to fatfree digest by Sue Moses on Sep 18,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
In a large saucepan, combine onion and veg broth. Bring to a simmer,
covered, over moderated heat and simmer until onion is softened, about 5
minutes.
Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to
combine.
Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil.
Cover, adjust heat to maintain a simmer, and cook until corn is tender,
about 5 minutes. Cool slightly, then puree in blender or food processor
until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture.
Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne
if desired.
Serves 4
Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol:
2.2 mg Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 mg (with
fresh corn & no salt added)
This is also excellent with some diced cooked potatoes added, (or in a
pinch some thawed potatoes OBrien), which makes a nice corn chowder.
Posted to fatfree digest by Sue Moses
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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